Changes in the number of halotolerant histamine-forming bacteria and contents of non-volatile amines in meat during processing of fermented sardine with rice-bran
1994
Yatsunami, K. (Tamagawa Univ., Machida, Tokyo (Japan). Faculty of Agriculture) | Takenaka, T. | Echigo, T.
AGROVOC Keywords
Bibliographic information
Volume
41
Issue
11
ISSN
0029-0394
Pagination
pp. 840-843
Other Subjects
Aminas/ histamina; Amines/ histamine; Produit fermente; Tolerance au sel; Amine/ histamine
Language
English
Note
Summary (Ja)
2 tables; 15 ref.
Type
Summary
1996-08-15
AGRIS AP
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